1. In a large sauté pan heat 2 TB butter and 1 TB oil. 2. Add onions and celery and sauté until tender. 3. Add dried Anaheim chilies to a separate pot and cover with water, heat to boiling, reduce to simmer. 4. Add carrots to onion and celery mixture and continue to sauté until golden and slightly tender. 5. Meanwhile, add chilies and all liquid into a blender and blend until completely smooth. 6. Add blended chili mixture to the sautéing vegetable mixture and deglaze. 7. Add chopped chicken and diced chorizo and stir well to incorporate. 8. In another sauté pan add remaining butter and oil and add entire package of vermicelli and stir constantly for 1-2 minutes until noodles are slightly golden and nutty. 9. Add chicken stock to vermicelli and stir - reduce to simmer for 5-6 minutes or until al dente. 10. Add noodles and all the liquid into the large soup pot. 11. Add the tomatoes, corn, tomato sauce, Worcestershire sauce, chipotle sauce, salt, pepper, bay leaves, chopped parsley, lime zest and juice of 1/2 of the lime - stir well and reduce to simmer. 12. Allow soup to simmer for 10 - 15 minutes. 13. Serve with cheese, chips, sour cream, and splash of lime. ---------------------------------------------------------------------------
Nutrition
Ingredients
